Sweet Potato BBQ Jackfruit Sliders Recipe – Easiest Recipe Ever :- Jackfruit sliders topped with sweet potato barbecue are a great appetizer option. A delicious and nutritious vegan “slider” for your football celebrations may be made by placing jackfruit that has been “pulled” on top of sweet potato rounds that have been roasted.
Sweet Potato BBQ Jackfruit Sliders Recipe – Easiest Recipe Ever
A nutritious vegan snack that is ideal for game day, these Sweet Potato BBQ Jackfruit Sliders are sure to please! It has been far too long since we have had the pleasure of enjoying a round of sweet potatoes! When I was younger, I was so obsessed with cooking appetizers out of sliced and roasted sweet potatoes that I needed a break from them. These snacks were so addictive that I needed a break from them.
Ingredients
- 1 tablespoon olive oil
- 2 large sweet potatoes, sliced into rounds
- 2 14-ounce cans jackfruit
- 2 teaspoons chili powder
- 3/4 cup Barbecue Sauce
- 3 stalks green onion, chopped
Easy Cabbage Slaw
- 2 cups red cabbage, thinly sliced
- 2 teaspoons olive oil
- 2 tablespoons lime juice
- 1/2 teaspoon sea salt, to taste
Instructions
Preheat the oven to a temperature of 400 degrees Fahrenheit. Spread the sweet potatoes that have been sliced out on a large baking sheet. The dish should be seasoned with sea salt and drizzled with olive oil. In order to ensure that the sweet potato slices are evenly coated, you should use your hands to toss everything together.
After placing the slices on the baking sheet, arrange them in a single layer. Roast for twenty minutes, then flip it over and continue roasting for another five to ten minutes, until it is golden brown and done by the end.
To prepare the jackfruit, drain it and remove any tough, bulbous parts.
A skillet of medium size should be heated to medium-high, and then just enough oil should be added to lightly coat the surface. Add the chili powder and jackfruit to the mixture. For two to three minutes, stir the mixture occasionally. After adding the barbecue sauce, bring the mixture to a boil, and then subsequently reduce the heat to a medium-low setting. Cook, stirring it occasionally, for twenty to thirty minutes (the longer it cooks, the more barbecue-like the flavor will be).
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BBQ jackfruit should be placed on top of the roasted sweet potato pieces, and then simple cabbage slaw and chopped green onion should be placed on top of that.
A Cabbage Slaw should be made:
Pour all of the ingredients for the slaw into a bowl designed for mixing. For a couple of minutes, use your hands to vigorously massage the cabbage with the lemon juice. Continue doing this until juices begin to seep out of the cabbage.
This procedure helps break down the fibers in the cabbage, which allows it to become more pliable and easier to chew. Taste the slaw to determine its flavor, and if necessary, add additional lime juice or sea salt.
Nutrition
- Serving: 1Slider
- Calories: 93kcal
- Carbohydrates: 20g
- Protein: 1g
- Fat: 1g
- Fiber: 2g
- Sugar: 14g
Notes
This recipe is ideal for a dinner that can be prepared in a short amount of time throughout the week or for hosting visitors.
You have the ability to personalize the barbecue sauce to suit your taste preferences, whether you go toward a smoky, sweet, or spicy flavor.
You are free to alter the seasonings to your desire, or you can add more spices like smoked paprika or cayenne pepper for an additional layer of flavor without consequence.
It is possible to keep any leftover barbecue jackfruit combination in the refrigerator for up to three days if it is stored in an airtight container. It is sufficient to reheat before serving.
